Top 5 Makar Sankranti Dishes to Enjoy in Mumbai
Relish special dishes as you herald the onset of Spring
14 Jan, 2019 by Mini Ribeiro
Makar Sankranti, the harvest festival, which falls in January, is an enjoyable time of the year as the country celebrates winter, in varying degrees. It symbolises the end of winter and the entry of the sun in the Northern hemisphere. Apart from taking a holy dip in the Ganga and flying kites, on this auspicious occasion, relishing traditional delicacies with Khichdi is a tradition. Apart from that, dishes made of sesame seeds (til) and jaggery (gur) abound and are synonymous with this festival. Mumbai too celebrates this festival with some restaurants and eateries offering special dishes. My 5 recommendations:
Payesh at Oh! Calcutta, Khar
Bengali food at its best, is available at Oh! Calcutta and one must sample this milk-based dessert on this occasion. This lip-smacking sweet - Payesh, made of rice, milk and jaggery, here is a treat for sweet lovers and the dash of nolen gur or new jaggery enhances the flavours.
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Kheer at Punjab Grill, Fort
This festival is incomplete without the customary bowl of creamy Kheer. Punjab Grill enables you to give in to your guilty pleasures. The rich and creamy Kheer is a la home style and one can enjoy it after a sumptuous meal here.
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Undhiyu at Khandani Rajdhani, Ghatkopar
This winter delicacy from Gujarat is a must-have here and especially on this festive occasion. A medley of unique, seasonal veggies, the masala is typical and sets it apart. Relish this with puris and you have a winning combination.
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Gokul Pithe at Bijoli Grill, Powai
This Bengali delicacy is a must-have on Sankranti. Gokul Pithe is made along with other Bengali delicacies like Doodh Puli and Patishapta. In Mumbai, very few places offer this and Bijoli Grill, is one such rare restaurant where you can savour an authentic one.
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Til Ladoos at Panshikar, Girgaum
Known for its homely Maharashtrian fare, this place makes Til Ladoos that you must not miss. A delectable combination of jaggery, til, peanuts and copious amounts of ghee, this sweet, is synonymous with Makar Sankranti and it is considered auspicious to eat it.
Written By
Food critic, features writer and columnist, Mini Ribeiro is a qualified Journalist, from IIMC New Delhi. She specialises in the Food & Beverage and Hospitality space. As an established food & beverage writer, Mini currently contributes to several leading English publications across the country – Asian Age, Hindustan Times, Sunday Financial Express, Hotelier India, Go Getter and Vistara inflight magazines and Rediff.com. She also has her own You Tube channel called Mini’s Food Fundas. Fond of cooking, Mini enjoys experimenting in the kitchen with various cuisines, with Indian regional food, being her favourite. She has recently started, a platform for home talent, called 'Flavours from Home', an initiative which aims to make women who are passionate about cooking, entrepreneurs.
